Oreo Cheesecake Cake is two layers of Oreo chocolate cake with a cheesecake layer in between, topped with chocolate ganache, whipped topping, and more Oreo cookies. You will also want to try my Ultimate Brownie Oreo Chocolate Chip Cookie Cake.
Oreo Cheesecake Cake
This cheesecake cake is a dessert lovers dream come true with layers of chocolate cake and cheesecake, both stuffed with Oreo cookies. Then, the cake is topped with chocolate ganache, homemade whipped topping, and more Oreo cookies!
There are four parts to this cheesecake cake recipe–the chocolate cake, cheesecake, the ganache, and the toppings. I used an 8-inch spring-form pan for the cheesecake and two 8-inch round cake pans for the cake. They are all sprayed (or use GOOP) and lined with parchment paper. Don’t skip this step!
Cocoa powder: Look for high quality unsweetened cocoa powder.
Buttermilk: If you don’t have any on hand, make your own buttermilk to use in the cake. Be sure it is at room temperature.
Coffee: No, you will not taste the coffee in the cake, but the brewed coffee enhances the flavor of the chocolate. If you can’t use coffee, you can substitute hot water.
Cookies: You will need Oreo cookies for the chocolate cake, the cheesecake, and for garnish, so stock up on the cookies!
Cheesecake: Make sure the cream cheese and eggs are room temperature before making the cheesecake.
Ganache: I used semi-sweet chocolate chips to make the ganache.
Whipped Topping: Make your own homemade whipped topping or use a container of cool whip.
How to Make Chocolate Cake
The first part of this recipe I made was the chocolate cake. Before starting, I recommend reading through the ingredients and making sure everything is out and ready. The eggs and buttermilk should be room temperature so getting them out of the fridge ahead of time will solve that for you. Here are some egg substitutes you could try if needed.
Make sure dry ingredients are sifted and measured properly. When measuring flour, get out your container or bag. Open it and use a fork to stir it, or sift it, loosening it up. Spoon the flour into a dry measure cup then use the back of a knife to level the cup off. (Or you can measure your ingredients on a scale.)
Use the best quality ingredients if you are able! Dark cocoas or high-quality cocoa, fresh eggs, and good quality vanilla make a difference! Feel free to upgrade to all organic ingredients. When it comes to substitutions though, I do recommend making the recipe as-is first, then altering it to make it yours. If you are making adaptations at a higher altitude, be sure to check out my High Altitude Baking Tips.
Once the batter has been made, line each cake pan with Oreo cookies. Pour equal amounts of batter in each pan, on top of the cookies. The Oreos in the cake pans actually rose up to the top after I added the chocolate cake batter. The batter for my chocolate cake is quite runny so there is not enough weight to hold the Oreo’s down, but that is fine! They did settle a bit while baking.
After you have baked the cake, let them cool in the pans for about 30 minutes before transferring them to a wire rack to cool completely. Once cooled completely, place them in the refrigerator until you are ready to assemble the cake.
The next part of the recipe is the cheesecake layer. Make sure the cream cheese and butter is at room temperature. Once you have the ingredients mixed, arrange Oreo cookies in the bottom of an 8-inch springform pan. Pour the cheesecake filling over the cookies and bake it. When it’s done, remove it from the oven and let it cool completely before letting it chill in the refrigerator for at least 6 hours.
How to Make Chocolate Ganache
Close to the time you will be assembling the cake, make this quick and easy ganache recipe. There are just two ingredients. First, bring the heavy cream to a boil. Then, pour the heavy cream over a bowl of chocolate chips. Make sure the bowl is heat-safe. Let it cool just a bit as you assemble the cake.
Assembling Oreo Cheesecake Cake
After you have patiently waited for all the cakes have chilled (you want them very chilled before assembling), it’s time to get this rich and decadent cake put together!
To a cake stand, place one of the chocolate cakes, Oreo cookie side down. Next, gently place the cheesecake layer on top of the chocolate layer. Again, place it cookie side down. Then, place the second chocolate layer on top of the cheesecake. Yes, you guessed it, cookie side down.
Once the layers are in place, cover the cake with the cooled chocolate ganache. Use a piping bag (if available) to add dollops of whipped topping on top of the cake. Finally, add some halved Oreo cookies to top it all off, literally!
Tips for Oreo Cheesecake Cake
- If you don’t want to make your own whipped topping, just grab a container of cool whip!
- Want a great tip for how to perfectly halve Oreos? Using a butcher knife, gently set a knife on the cookie where you want to cut it. Then press HARD and FAST to cut through the cookie. The faster the better! This yields a nice clean cut cookie.
- You can make this dessert over the course of a few days if needed. Bake the cake then wrap in plastic wrap and freeze until ready to assemble. The cheesecake can be baked and covered in the refrigerator until ready to assemble. I would prepare the chocolate ganache the day that you are serving.
- I used regular Oreo’s® in this recipe but you can most certainly use any flavor you want. The flavor of the Oreo does not impact the flavor of the cheesecake cake too much, unless you pick red velvet, that is a whole other ball game.
Looking for More Cake Recipes?
Oreo Cheesecake Cake
- 1¾ cups (219g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (94g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (240g) buttermilk, room temperature
- ½ cup (110g) vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (249g) freshly brewed hot coffee
- 28 Oreo cookies, divided, for the bottoms of the cake pans
- 2 packages (8 ounces each) cream cheese, room temperature
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 13 Oreo cookies
- 1 cup semi-sweet chocolate chips
- ⅓ cup heavy cream
- whipped topping, store-bought or homemade
- Oreo cookies, for garnish
- Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick cooking spray and line each with parchment paper.
- In the bowl of a stand mixer with a paddle attachment, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and mix just to combine. Scrape the bottom of the bowl with a rubber spatula.
- Arrange 14 Oreo cookies on the bottom of each cake pan.
- Evenly divide the batter between the prepared pans and bake for 35-40 minutes, or until a cake tester comes out clean. Some Oreos will rise up into the batter and that is okay!
- When done, remove the cakes from the oven. Let them cool in the pans for 30 minutes; then turn them out onto a cooling rack to cool completely.
- Store the cooled cakes in the refrigerator until ready for assembly.
- Preheat the oven to 325°F. Spray an 8-inch spring-form pan with nonstick cooking spray and line it with parchment paper.
- In the bowl of a stand mixer with a paddle attachment, add cream cheese and vanilla. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth (3-5 minutes). Scrape down the sides of the bowl if needed.
- Arrange the Oreos on the bottom of the pan.
- Pour the cheesecake filling over the Oreos and and bake 40-45 minutes, or until set.
- Set the pan on a wire rack and let the cheesecake cool completely.
- Refrigerate for at least 6 hours before assembling cake.
- In a small saucepan, bring heavy cream to a boil. Remove from heat.
- With chocolate chips in a heat safe bowl, pour cream over chips and slowly stir until all chips are melted.
- Let sit to cool and thicken.
- Make sure cheesecake and cakes are very chilled.
- Place one layer of the chocolate cake on a cake stand. Try to get the side with the Oreos on the bottom, or facing down.
- Gently place the cheesecake on top of chocolate cake, again, with the Oreo cookies on the bottom.
- Place the second layer of chocolate cake (Oreos on the bottom) on top of the cheesecake.
- Cover with cooled chocolate ganache.
- Put whipped topping in a piping bag fitted with a closed star tip and pipe out dollops on top of the cake.
- Press Oreos that have been halved into whipped cream dollops.
- Keep chilled until ready to serve.
Did you make this recipe?
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